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sockeye-run · 1 year

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Looks pretty crazy for a pizza... But trust me on this: Apricot jam, cream cheese, pizza cheese blend, red onions, red bell peppers, blackened chicken, cajun spices, and topped with fresh grated carrot, green onions, and cilantro! 🤯😍

When I lived in Alaska, I worked at a restaurant called the Bear Tooth Theater Pub. It is a shoot off of the Moose's Tooth Pizza, and their brewery is called Broken Tooth. They are an award-winning, internationally acclaimed pizzeria; everything they make is crazy good. I worked at their theater/venue location, so I would man the line for viewings and live events. One of our more interesting but nonetheless popular pizzas was the Amazing Apricot pizza. That is my husband's favorite on the menu.

So of course I make it from scratch at home from time to time for him. He also really likes thick, pillowy pizza crust, so I use Matty Matheson's Three Day Fermented Dough. It's a mad easy recipe; the hardest part is waiting lol. And I can't talk about a super delicious recipe without sharing it, so here's the dough:

Matty Matheson's Three Day Fermented Dough Recipe

(Makes one full sheet pan pizza, or two half pan pizzas)

Ingredients:

- 4 cups bread (or all purpose) flour

- 2 teaspoons salt

- 1/3 cup olive oil (or preferred cooking oil)

- 1 3/4 cups warm water, about 100°F

- 8 grams dry active yeast (one packet)

In a standing mixer bowl, combine water and yeast. Allow yeast to rise and get foamy, 5-10 minutes.

In the meantime, combine the dry ingredients in a separate bowl.

Add the oil to the mixer bowl once the yeast is ready. Using the dough hook, mix the liquids on low, slowly adding the dry ingredients until completely incorporated. Turn the mixer to medium and knead the dough for 5-8 minutes, until a soft and smooth ball forms.

Place the dough in a well oiled bowl, and cover the bowl with a towel or plastic wrap. Let rise in a warm place until double in size, about an hour.

Once risen, punch the dough down and fold it over itself a few times. Place the dough seam side down in the oiled bowl, and cover securely with plastic wrap. Refrigerate the dough for 24 hours.

After 24 hours, punch the dough down again. Gently pull the dough out to a large rectangular shape, and place the dough on a parchment paper lined sheet pan. Cover the dough again with plastic wrap, and refrigerate for another 24 hours.

When you're ready to bake, remove the dough from the fridge. Gently press the dough to the edges and corners of the pan, and allow to rest for 20 minutes at room temperature.

Top with your preferred pizza toppings, and bake at 500°F for 20-25 minutes, or until the edges are golden brown. Let rest for a few minutes at room temperature before cutting and serving. Enjoy!

#recipe #recipes #pizza recipe #dough recipe #pizza dough recipe #alaska #mooses tooth #bear tooth #broken tooth #personal fitblr #2023 me #baking #made from scratch #homemade

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birchsapfaerie · 2 years

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Its going to be a rainy gloomy day, let me make us some pizza ☺️🍕❤️

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starchbean · 1 year

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Spring Forage on Pizza

This pizza starts with the homemade crust as detailed in the video here by Tasty on Youtube https://youtu.be/sv3TXMSv6Lw

For this batch (which yields enough dough for 4 smaller pizzas or 3 larger pizzas) I used garlic infused vegetable oil instead of olive oil and the results were quite nice. Corn meal underneath this is great for absorbing excess liquid, a nice crunch, and ease of transfer so the pizza doesn’t stick to things.

The sauce was a mix of Sweet Baby Rays and a dash of Mango Habanero sauce from Buffalo Wild Wings.

The foraged spring greens I used in this pizza were Curly dock (Rumex crispus) and Broad leaf dock (Rumex obtusifolius) and bergamot (Monarda) chopped up and sprinkled on top after cooking. I also used multiplier onion from the garden.

For the store toppings, I used genoa salami, mozzarella cheese, red bell pepper, poblano pepper, and parmesan cheese.

I put some of the more sensitive things that I didn’t want to crisp up underneath the cheese layer, and the stuff I wanted to char a little on the very top. Sprinkled all that with a little salt to balance the veggies. Finally the parmesan and bergamot were applied after cooking.

I ate half of this before the picture because it was just that good XD

If you want to find the wild greens I used in this pizza, you’re quite likely to find them in the midwestern USA. The main thing I would say is make sure you’re harvesting them from an area that is free of heavy metal pollutants, because dock does tend to absorb those particular pollutants from industrial plants and such.

This here is a great example of broad leaf dock. I like to use the younger, more tender leaves like the one that is curled up in the picture here and cut out the widest part of the stem before chopping them up for the pizza. Be sure to check for bugs if it’s later in the year. Smaller doesn’t always mean more tender with dock either, usually I have the best luck with leaves closer to the middle of the plant/ones that are curled up. I would compare the taste to a light kale.

This is a good picture of curly dock. The edges are curly, the leaves are narrow and long. For these I don’t take out the stem since they’re so thin. They have a slight lemony hint to their flavor, but aren’t as common in my area as broad leaf dock. I have not had any problems with bugs on these ones.

Monarda (bee balm, bergamot) is a varied plant that has different colored flowers and the different cultivars have different flavors. When someone in a foraging group first suggested this to me as a pizza herb, I thought they were crazy, because the variety usually found around here has a very strong menthol type of flavor. I have discovered over the years that these do have a good bit of variation between flavors from plant to plant. If you find the right monarda, it’ll be a fantastic pizza herb! And if you find the wrong one, well it will make a great medicinal tea for when you are congested XD

This is what it looks like before it flowers, like this time of year:

Thanks for reading and happy foraging / pizza making!

#forage #foraging #pizza #homemade #from scratch #herbs #baking #starchbean #spring #monarda #dock #curly dock #broad leaf dock #bergamot #bee balm

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cherry-shipping · 1 year

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its nice to know that even if not a single person on earth approves of the food i make for myself, sans would love them as much as me

#making my. bottomfeeders grilled cheese #its like grilled cheese but worse and so bad and for people who cant make grilled cheese #make toast nd cover it in butter nd so much chease and douse it in ketchuo thn microwave it so it all melts into a soggy sloppy greasy slab…#its the best. so what if it sucks it Tastegood #i think papyrus is also like my papa with his cooking #everytime i go to my papas house he makes something really fancy and wellmade for dinner…#like if i ask for pizza and i mean shitty greasy takeout hell make it himself from scratch and make it all fancy #then i eat it and hes like so? what do you thinj? (has worked on it for hours)#and im like. ehh….. takeout woulda been better…..#and also he never learns that i dont really care for the fancy homemade stuff. he just keeps making good food that takes hours #when im fine with cup noodles. like do u get what i mean. papyrus is the same way with me and sans 👍#cherry chats #bf (bone friend)#also imagining sans making all kinds of gross shitty stuff for me so ill eat cuz ive been eating less lately -_- soeey

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missiemoosie · 2 years

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These are the roundest pizzas I've managed to make so far!

#food #cooking #pizza #home cooking #homemade food #WHOA WTF YOU CAN EDIT TAGS NOW #homemade pizza #cooking from scratch #don't mind my epiphany outburst there

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maniwakpa · 2 years

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Double proofed pizza dough for this pie tonight~

Sausage, bell pepper, mushrooms, red onion, monterey jack and muenster cheese. Sauce is homemade arrabiata sauce <3

#homemade #pizza #from scratch #home chefs #home cooking #views from my kitchen

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just-rogi · 2 years

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Every time I get sad about my ex I remind myself that she would only eat plain cheese pizza, French fries, and plain buttered noodles and I feel SIGNIFICANTLY better

#i made her crêpes from scratch with homemade strawberry compote and cream #nah not a fan #i brought her to the Syrian bakery that my deceased grandfather would bring me to since I was a baby #and showed her all the ingredients and pronounced all the foreign words for her and explained why this was important to me #i stg I went home and cried when she wouldn’t try anything and started picking the feta of the flatbread I got for her #bc it was the closest thing to pizza #obvs I never forced her to eat anything she didn’t like or shame her #but man #like #why am I sitting in my room blasting ‘Last Kiss’ over a bitch whose greatest fear was like a tomato lmao

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shldbwriting · 2 years

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Pizza dough recipe

Make any night pizza night with this easy-to-make pizza dough. #recipe #pizzanight #fromscratch #homemade #easymeal

We usually double the recipe. You can get one large pizza on a pizza pan or spread it into a jelly roll pan. If making a thin crust, reduce the prebake and baking times. Ingredients: 1 tbsp yeast 1 cup warm water 2 tbsp vegetable oil 1 tbsp honey 1 tsp salt 2 1/2 cups flour Directions: In large glass mixing bowl, combine yeast and warm water. Allow to sit five minutes to bloom if desired. Add…

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#easy homemade #easy meal #from scratch #pizza dough #pizza night

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happy2bmyownboss · 3 months

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Sourdough Boule w/flavor variations and Pizza Crust options

I know we posted pictures of the mini bread loaves that we made for Christmas gifts and I might have mentioned that we used a similar recipe for pizza crust after my kiddos kept commenting on how much the bread dough made the kitchen smell like a pizzeria… we’ve been playing around with the recipes and finally have something we think is good enough to share. This may not be the easiest recipe to…

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#bread #carmelized onion #cheddar #dinner #garlic herb #homemade #jalapeno #made from scratch #Mama&039;s Kitchen #Meal Planning #meals #pepperoni #pizza #recipe #recipes #sourdough

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nickys-thingys · 3 months

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Me: I'm going to get fit this summer!

Also me: *stays up till 3am baking bread and pizza from scratch*

#nickysthingys #baking #bread baking #bread #daily bread #chocolate babka #honey wheat #pizza #homemade #made from scratch

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sadhana1970 · 6 months

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Shimom’s healthy food. || Best homemade pizza toppings ||

#youtube #Homemade pizza recipe Margherita pizza instructions Pizza dough from scratch Easy pizza sauce recipe Fresh mozzarella pizza Basil and olive

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parveens-kitchen · 1 year

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Baby corn, red onion, black pepper pizza - Pics

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#Air fryer recipes #Baby corn #black pepper pizza #Easy recipes #from scratch pizza #homemade pizza #Pizza #pizza pics #red onion

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upsidedownwithsteve · 9 months

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CH10. Cheque, Please! | The Menu [2.2K] Eddie Munson x shy fem!reader: a line cook au.

ONE YEAR LATER

The diner was packed.

Tables were full, the large room a buzz of chatter and music, the speakers playing an old sixties bop. It was a familiar sight, one that happened more often than not since Jim sold the diner. The new owner ripped the place apart, down to its old bones before he put his life savings into it.

New floors, new tables and chairs, artwork on the walls that were signed by Argyle, a photo of the whole staff taken and framed by Jonathan, Jim Hopper at the forefront, a wide smile on his face on the last day before his retirement. The bulbs in the neon sign outside had been replaced so it no longer flickered, the green and blue glow of it now announcing the diner’s new name, proud and bright for everyone to see.

Eddie’s Slice Of Chicago.

“Door! Behind!” You yelled out as you entered the kitchen empty plates piled high in your arms and Jonathan took them from you with practised ease.

Steve was on the grill, still hesitant and not as fast as Argyle, but he was flipping burgers quicker than he had last week. His chef whites were brand new, his name badge shiny and his front of house position taken over by Nancy. Everyone was in new uniforms, freshly pressed and a sage green, aprons still without stains and a pocketful of pens that didn’t run out of ink too quickly. Robin was taking orders, laughing with a family from out of town, letting their toddler grab at her finger as she promised them to return soon with their pizzas and shakes. Dustin was helping Max run a large order to a table of backpackers, a border collie under the table at their feet, getting its ears scratched by the new start, Mike.

There was a sign on the staff notice board, up beside the employee of the month, a piece of ripped paper with the words “SIXTY FOUR DAYS SINCE THE LAST FREEZER BREAKDOWN.” The rest of the space was filled with staff photos, polaroids and prints of the group at a fourth of July picnic, a barbecue at Jim’s in the summer, huddled around the kitchens countertops in the winter, drinking from mugs filled with Argyle’s homemade horchata, the frame that held Billy’s scrawled termination letter, an old napkin that held a small conversation in pen.

It felt more like home than ever. Even when Eddie wasn’t there.

Everyone answered to you in his absence, unofficially in charge when the boss wasn’t here. It had taken some getting used to, hell, you’d even tried to pawn off the responsibility to Nancy, or Steve, anyone who’d been at the grill longer than you had. But Nancy was part time, back at college during the week, taking Robin on dates in the evenings and Steve was too busy being trained as a new prep chef to worry about invoices and deliveries.

So you stepped into the role cautiously, softening to the idea when Eddie kissed you something fierce and told you that there wasn’t anyone else he trusted to do the job. His acceptance letter had come the month after taking over the diner. A thick, white envelope that lay heavy on your doormat because he’d finally moved in, sharing your small apartment with you like he did everything else.

Clothes. Jewellery. Books. Records. Food. Kisses.

Vincennes University offered Eddie the chance to do what he hadn’t been able to before. Refining his craft, learning new skills, working in a state of the art kitchen with equipment he’d come home and gush to you about. The diner was doing well enough that tuition wasn’t a worry anymore and suddenly, the long commute into Indianapolis for classes four days a week seemed worth it. Eddie was passing with flying colours, receiving accolades and opportunities at every given moment and when he came home, exhausted but happy, he came home to you.

Bone tired, he’d slip into the apartment, socked feet padding gently over the floorboards, Tupperware full of something delicious to be stacked in the fridge. He’d find you curled up somewhere, a black cat called Basil in the nook of your bent legs. He’d kiss you sweet, he’d kiss you soft, warming you up to a simmer until you forgot how much you’d missed him that day.

It was all worth it.

“Table eighteen wants extra hash browns and booth six needs two pepperoni’s and the Hawkins special, chefs,” you called to Steve as you slapped the orders onto the bar.

“Got it,” Steve and Argyle called back, one a little more nervously than the other but it was okay, ‘cause Eddie was home soon.

Eddie was home soon.

He’d called from a pay phone outside of the school, voice buzzing with excitement, with pride, and yours mirrored his back. He’d be on the train soon, he’d meet you at the apartment, if you could get away early. So you handed your keys to Nancy and she grinned, knowing there was a cause for celebration waiting at home for you. You drove Eddie’s van back along the road, coming into town on the familiar stretch, passing Wayne’s, the trailer park you both visited every Sunday for dinner.

The apartment door was unlocked, dimly lit in the early fall gloom, already smelling like garlic and tomatoes, like fresh bread and the scent of Eddie cologne that lingered on his jacket that hung in the hallway. Eddie’s records were in the shelves by your books, his guitar hanging from a hook in the tiny office room, his shoes on the bench by the door. He’d transformed your kitchen when he’d moved in, a decision that had been all too easy to make. There were pots and pans hanging from the rack, shiny, sharp knives that he was scared of you using without him there, jars and tubs of ingredients stacked high in the fridge and the pantry. There were fresh herbs in planters on the window sill. The radio always played.

The kitchen always felt like the heart of the home.

That’s where you found Eddie, sweater sleeves rolled up and grinning at you from the stove top, a large spoon in hand as he mixed in some fresh rosemary to the pot of sauce. He greeted you with a glass of wine, the cheap stuff that you liked best, catching you in a kiss before you could bring the cup to your lips.

He kissed you soft, kissed you sweet, humming when you laughed into his mouth, his free hand slipping inside of your shirt to ghost his fingers over your ribs.

“Hi,” you whispered. You’d never tire of this. This warmth, this kind of greeting, this feeling of coming home. “Good day?”

Eddie nodded, stealing another kiss, catching the corner of your mouth. He gazed at you, eyes shining with excitement and you could practically feel the buzz in his bones for what he was about to say.

“I got it.”

You blinked, once, before your smile turned into a grin and it stretched wide. You barely had the common sense to place your wine on the countertop before you launched yourself at the boy, your arms wound round his neck as your crushed your face into his curls. Eddie whooped, a joyful thing as he lifted you off your feet and grinned against your throat.

“You got it,” you whispered back to him, everything in you frilled with awe and pride.

“I got it,” he repeated again. His voice sounded thick.

The internship with Chef Emmelie was something that everyone in Eddie’s class was vying for. Eddie had spent an insane amount of time on his application, using you as his own personal taste tester in both work and home. New recipes were concocted, old dishes were reworked and it had all paid off. Eddie had been hand picked to work alongside one of the country’s greats, assisting in setting up a new restaurant, a fine dining establishment that promised to deliver nothing but the best cuisine to the masses. Eddie would help create the menu, and hopefully, maybe, eventually, take over as head chef.

It was another level of surreal.

“I knew you would,” you mumbled into his neck, pulling back only to crush Eddie’s cheeks in the palms of your hands and give him a kiss that ducked his breath away. His lips tasted salty, but perhaps that was your own tears you could taste. Eddie just held onto you tighter, his stew mix bubbling away without any attention. “Where is it? Have they told you where you’re setting up?”

You’d held Eddie’s hand as he clutched his application letter and promised him that no matter where they sent him, you’d follow. The only thing that tied you to Hawkins, was the boy and Basil was easy enough to smuggle into a cat carrier, once you could catch him. Wayne had squashed any hesitancy from Eddie immediately, waving him off and saying that there would be private jets for each of you once he hit the big time as the new celebrity chef. And of course, there was the diner.

Eddie laughed then, a breathy, disbelieving thing and he finally shuffled to settle you onto the small dining table that sat in the corner of the kitchen. He nudged his way in between your legs, sniffling when Basil appeared to wind around his own ankles and the only sounds were the purring of the cat and the simmering of dinner. You held your breath, brows raised, expectant.

London? Dubai? Paris? Los Angeles?

“They wanna set up in Chicago.”

—————

Going back to the city you left was a lot less daunting with Eddie by your side.

Wayne moved out of the trailer park and into your apartment, something that made leaving a little easier for Eddie. He still owned the diner, and promised to stop by at least a few times a month if scheduling around the new restaurant would allow. He’d found a new manager, a woman from town called Joyce who loved to bake and knew enough about taxes and accounting that she didn’t fuck up order and invoices. She loved the place like Eddie did, promised she’d do it proud.

(She met Jim on Sunday in summer and after she served him her famous cherry cheesecake, one date in the park had turned into three, into five and now they were inseparable. They spent most of their time walking around town, visiting farmers and Jim enjoyed his retirement by helping Joyce create new desserts for the diner.)

Eddie’s internship came with an apartment in the suburbs, a small townhouse that was far enough from the hustle of the city that you felt more at home than before. It was less bright, less loud and Basil had a garden to roam in, a bench beside a vegetable patch he could bathe in the sun from.

It had a pantry and old oak floors, a huge window that looked out onto the street that was lined with cherry trees, and a nook in the living room that you liked to read in. You found a job, pretty easily, a vintage bookstore on the edge of town that smelled like coffee and cinnamon, old pages and older stories. It was owned by an old man who let his dog sleep under the front desk, who brought in pastries for breakfast and made you sweet tea in the summer.

The restaurant opened in the spring. Hit headlines the following day, praising the special on the menu made by newcomer chef, Edward Munson. By the summer, the heat was climbing and so was Eddie’s popularity. He was running the restaurant, got to create a new menu every six weeks and the waitlist was booked out until Christmas. He told you he loved you every time you paid him a visit, on your lunch break, a whisper between a kiss hello and goodbye in the kitchen, coy whistles from his staff that he burned pink at.

And when you both drove back to Hawkins for long weekends and holiday stays, you crammed yourselves and Basil into your old apartment with Wayne, packed his freezer full of food and tried to convince him to take in one (maybe two) of the strays from the trailer park to keep him company.

You spent the Fourth of July with the diner crew, in the backyard of Jim and Joyce’s new home, sharing Polaroids and newspaper clippings of the restaurant, of your new home, Eddie’s menu. Steve was in awe but nothing could beat the look of pride on your boyfriend’s face when Steve told him he’d mastered a French omelette. Argyle was running the kitchen, Nancy had been promoted to assistant manager, part time or not, and Robin had helped Jonathan in running a Sunday morning coffee club, where Hawkins residents got to taste test new bean flavours over a pastry breakfast and some town gossip.

Eddie didn’t scowl much, not anymore.

And when you next bumped into Chrissy, you waved at her from under the tuck of Eddie’s arm, diamond ring glinting on your left hand in the sun. She didn’t have much to say to you, not after that.

#eddie munson #eddie munson x reader #eddie munson x you #eddie munson x y/n #eddie munson fic #eddie munson fanfic #eddie munson fanfiction #eddie munson smut #eddie munson x reader smut #eddie munson oneshot #eddie munson drabble #eddie munson imagine #eddie munson blurb #eddie munson fluff

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